The aim of this preliminary study was to determine the microbiological quality of pastry products and Task Chair gastronomic preparations served in food service establishments in Benevento province, Southern Italy.A total of 125 samples were collected from food service establishments.Parameters investigated were: aerobic plate counts (APCs), total
Comparative Analysis of Eight Mitogenomes of Bark Beetles and Their Phylogenetic Implications
Many bark beetles of the subfamily Scolytinae are the most economically important insect pests of coniferous forests worldwide.In this study, we sequenced the mitochondrial genomes of eight bark beetle species, including Dendroctonus micans, Orthotomicus erosus, Polygraphus poligraphus, Dryocoetes hectographus, Ips nitidus, Ips typographus, Ips sub
Care practices implemented by children, adolescents and their families during the disease
The article presents the results of the research and pedagogical project on the care practices implemented by the Knife Sharpeners families of children and adolescents (NNA, for its abbreviation in Spanish) with chronic non-communicable diseases (NCD) in three health institutions in Medellin, Colombia.This qualitative research, from an interpretati
Identification of Ftr1 and Zrt1 as iron and zinc micronutrient transceptors for activation of the PKA pathway in Saccharomyces cerevisiae
Multiple types of nutrient transceptors, membrane proteins that combine a transporter and receptor function, have now been established in a variety of organisms.However, so far all established transceptors utilize one of the macronutrients, glucose, amino acids, ammonium, nitrate, phosphate or sulfate, as substrate.This is also true for the Sacchar
Ocean acidification affects microbial community and invertebrate settlement on biofilms
Abstract Increased atmospheric CO2 is driving ocean acidification (OA), and potential changes in marine ecosystems.Research shows that both planktonic and benthic communities are affected, but how these changes are linked remains unresolved.Here Home Fragrance we show experimentally that decreasing seawater pH (from pH 8.1 to 7.8 and 7.4) leads to